0:00:04 > 0:00:06This week on Great British Menu...
0:00:06 > 0:00:09three of the North West's best chefs.
0:00:09 > 0:00:11Returning contender Mark Ellis...
0:00:11 > 0:00:13It's not like me not to take risks.
0:00:13 > 0:00:16..Michelin-trained newcomer Matt Worswick...
0:00:16 > 0:00:18I think you guys need to be hot on my heels.
0:00:18 > 0:00:21..and executive chef Eve Townson...
0:00:21 > 0:00:23I think it's going to be all the way to the banquet.
0:00:23 > 0:00:26..are competing for the chance to cook at a banquet marking
0:00:26 > 0:00:29100 years of the Women's Institute,
0:00:29 > 0:00:32at London's prestigious Drapers' Hall.
0:00:33 > 0:00:36For yesterday's starter course,
0:00:36 > 0:00:39newcomer Eve's timing came under fire.
0:00:39 > 0:00:40Three minutes over.
0:00:40 > 0:00:43And she lost points for rustic cooking.
0:00:43 > 0:00:45The dish was not refined enough for a banquet.
0:00:45 > 0:00:48Fellow first-timer Matt made some rookie errors.
0:00:48 > 0:00:52The partridge breast was a little overcooked.
0:00:52 > 0:00:53But he got the highest score.
0:00:53 > 0:00:55I'm giving you a seven.
0:00:55 > 0:00:58Whilst Mark's risky take on a cooked breakfast fell flat.
0:00:58 > 0:01:00It didn't work for me at all.
0:01:00 > 0:01:03It feels a bit like deja vu from last year.
0:01:03 > 0:01:05With Mark and Eve neck and neck...
0:01:05 > 0:01:06Pressure, pressure, pressure.
0:01:06 > 0:01:08..and Matt fighting to keep the lead,
0:01:08 > 0:01:11today is a battle for the fish course.
0:01:11 > 0:01:12Really up against it.
0:01:12 > 0:01:14Overall, it was a mess.
0:01:14 > 0:01:16Eve is determined to catch up with leader Matt.
0:01:16 > 0:01:18I want to be right on Matt's tail.
0:01:18 > 0:01:21I just need to try and get my timings right.
0:01:21 > 0:01:22BLEEP!
0:01:22 > 0:01:25And returning chef Mark is pushing the boat out.
0:01:25 > 0:01:29If he pulls it off, he's going to get a very high score from me.
0:01:29 > 0:01:32But in his fight for glory, will he sink or swim?
0:01:32 > 0:01:35I can't serve that. I'm going to have to come up with another plan quick.
0:01:48 > 0:01:52This year, the chefs are paying tribute to the WI,
0:01:52 > 0:01:56founded 100 years ago to encourage women to grow and preserve food.
0:01:57 > 0:02:00Today it's known for its fail-safe recipes.
0:02:01 > 0:02:03Hi, you must be Yvonne.
0:02:03 > 0:02:06The chefs have researched this national institution.
0:02:06 > 0:02:08- They look very grand, don't they?- Yes, they do.
0:02:08 > 0:02:12And taken inspiration from the important women in their own lives.
0:02:12 > 0:02:15This is great-great-grandmother Egort in here.
0:02:15 > 0:02:17She was always cooking.
0:02:17 > 0:02:20To produce winning menus worthy of the WI.
0:02:20 > 0:02:23- I think you will go with these. - Thank you.
0:02:24 > 0:02:27Judging them all week is Sat Bains.
0:02:27 > 0:02:30Holder of two Michelin stars and a former banquet champion.
0:02:30 > 0:02:33Last year, I judged the winning fish course
0:02:33 > 0:02:35so there is a lot of high expectation from me.
0:02:35 > 0:02:38I want to see one of the dishes from the North West going
0:02:38 > 0:02:39through to the banquet.
0:02:40 > 0:02:42We're onto the fish course.
0:02:42 > 0:02:44How do you feel about that?
0:02:44 > 0:02:48I need to make up some points. Hopefully not run out of time.
0:02:48 > 0:02:50Not an ideal start from me. I was hoping for better.
0:02:50 > 0:02:52But coming into the fish course, I'm quite confident.
0:02:52 > 0:02:54I'm two points ahead.
0:02:54 > 0:02:57My grandmother was a massive influence on this course.
0:02:57 > 0:02:59Hopefully with her on my shoulder looking at you two,
0:02:59 > 0:03:01that should push me ahead even more.
0:03:01 > 0:03:05Don't get ahead of yourself, Mark. Two points. We will wait and see.
0:03:07 > 0:03:10First up is ambitious chef Matt Worswick,
0:03:10 > 0:03:13who scored highest with a seven for his starter yesterday.
0:03:13 > 0:03:16But he is not resting on his laurels.
0:03:16 > 0:03:19I really want to get a good score for my fish course.
0:03:19 > 0:03:22Two points ahead is not a lot. That could change very, very easy.
0:03:25 > 0:03:28Matt, tell me, good score for the first course?
0:03:28 > 0:03:32It got me ahead but I need to concentrate and retain the lead.
0:03:32 > 0:03:34The title of the dish is called Grandma's Garden.
0:03:34 > 0:03:36- OK.- WI is not just about jams and cakes.
0:03:36 > 0:03:38- It's all about growing your own vegetables.- Yep.
0:03:38 > 0:03:40And that's what my grandmother used to do.
0:03:40 > 0:03:44I've used all the ingredients I would find in her garden.
0:03:44 > 0:03:45What are you going to do to the lobster?
0:03:45 > 0:03:49I'm going to poach him in water. Crack the shells, make a sauce.
0:03:49 > 0:03:53With the beetroots, I'm just going to simply roast them
0:03:53 > 0:03:56in the oven and just serve them in a bit of butter emulsion.
0:03:56 > 0:03:58Same with the turnips.
0:03:58 > 0:04:01I'm going to make a nasturtium oil.
0:04:01 > 0:04:03- This plant was in abundance in my grandmother's garden.- OK.
0:04:03 > 0:04:05I'm going to make a mint oil
0:04:05 > 0:04:07and then I'm going to turn that into a powder.
0:04:07 > 0:04:09I like the fact that she is keeping an eye on you.
0:04:09 > 0:04:12- Is that a good luck mascot there? - She's not just keeping an eye on me.
0:04:12 > 0:04:14She's keeping an eye on the other guys as well.
0:04:14 > 0:04:17I think Matt's dish is hitting the brief.
0:04:17 > 0:04:21His nan was in the WI and he is almost doing an homage to her.
0:04:21 > 0:04:24The most important part here is the cooking of the lobster.
0:04:24 > 0:04:27If it's over, it goes quite tough.
0:04:27 > 0:04:29If it under, it still can be chewy.
0:04:29 > 0:04:30So he's got to nail that.
0:04:32 > 0:04:36Next is executive chef Eve Townsend, whose menu is
0:04:36 > 0:04:42inspired by both strong Lancashire women and produce from the region.
0:04:42 > 0:04:44Yesterday, she scored just five points for a starter
0:04:44 > 0:04:47Sat thought lacked finesse.
0:04:47 > 0:04:50My fish course is quite clean cut. Really about the flavours.
0:04:50 > 0:04:51I just hope that he gets it
0:04:51 > 0:04:54and he doesn't think that this is too rustic.
0:04:54 > 0:04:56Eve, how are you?
0:04:56 > 0:04:57Yeah, I'm feeling confident about this one.
0:04:57 > 0:05:01Explain the whole dish to me, then. What is the inspiration behind it?
0:05:01 > 0:05:05- The inspiration behind it is all about local produce.- Yeah.
0:05:05 > 0:05:06It's called Twinset and Pearls.
0:05:06 > 0:05:08- OK.- Obviously I'm just a bit tongue-in-cheek.
0:05:08 > 0:05:12- Explain the dish to me, please. - I've got halibut here.
0:05:12 > 0:05:14Which I'm going to fillet.
0:05:14 > 0:05:17Get a nice piece which I'm going to pan-fry with some scalloped
0:05:17 > 0:05:18potatoes on the top.
0:05:18 > 0:05:22Then underneath, I'm going to be making a shellfish,
0:05:22 > 0:05:23a bit like a broth.
0:05:23 > 0:05:26Then I'm going to finish it off with some sea vegetables.
0:05:26 > 0:05:28Then I'm going to add the pearl element of the dish,
0:05:28 > 0:05:30which I'm going to do some lemon caviar.
0:05:30 > 0:05:33If that's similar to Matt's starter with the blackberry caviar?
0:05:33 > 0:05:36- Definitely. I think we are using a very similar technique.- OK.
0:05:36 > 0:05:38Matt, what do you think?
0:05:38 > 0:05:40I think it's a very good idea, the caviar.
0:05:40 > 0:05:42THEY LAUGH
0:05:42 > 0:05:44You had to say that, you got a good score for that.
0:05:44 > 0:05:47Good title. It's going to be tongue-in-cheek
0:05:47 > 0:05:49and I think it will go down well with the WI.
0:05:49 > 0:05:51I believe Eve's fish course,
0:05:51 > 0:05:53if she delivers, could be
0:05:53 > 0:05:55served at the banquet and she could get a very high score today.
0:05:57 > 0:06:00Finally, returning contender Mark Ellis.
0:06:00 > 0:06:05Yesterday, he fell short, scoring just five points for a risky
0:06:05 > 0:06:09dish that Sat felt didn't work as a whole.
0:06:09 > 0:06:11After failing disastrously last year,
0:06:11 > 0:06:15Mark is pulling out all the stops in his bid to cook at the banquet.
0:06:15 > 0:06:18And his fish course is his most ambitious yet.
0:06:18 > 0:06:21Fish is probably one of my favourite courses off the menu.
0:06:21 > 0:06:25I'm determined going forward that this is going to be a better day.
0:06:25 > 0:06:27Mark, how are we?
0:06:27 > 0:06:29Yeah, bit disappointed with my starter result
0:06:29 > 0:06:30but raring to go on this one.
0:06:30 > 0:06:33Name of the dish please and the inspiration?
0:06:33 > 0:06:36The name of the dish is Not Quite Nan's Bread-And-Butter Pudding.
0:06:36 > 0:06:39I wanted to put a twist on a dish that would have
0:06:39 > 0:06:41been in every strong WI lady's cookbook.
0:06:41 > 0:06:43- OK.- And serve it as a fish course.
0:06:43 > 0:06:46- OK.- The inspiration for this dish is my nan.
0:06:46 > 0:06:49This is a dish we would've eaten when we were younger while
0:06:49 > 0:06:51she was sewing by the fire.
0:06:51 > 0:06:56So I'm going to do a mousse with this fantastic Cornish turbot.
0:06:56 > 0:07:00I'm going to layer the mousse up in a ring mould with alternate
0:07:00 > 0:07:02- layers of toasted brioche.- OK.
0:07:02 > 0:07:05Then the cockles, they are going to be representative of the raisins.
0:07:05 > 0:07:09With the liquor from the cockles I'm going to make a butter
0:07:09 > 0:07:13- sauce which is going to be representative of custard.- OK.
0:07:13 > 0:07:16And to finish off, I've got these fantastic Scottish scallops.
0:07:16 > 0:07:18I'm going to remove the rose and dehydrate them.
0:07:18 > 0:07:20I will make a powder with them and use that as a seasoning.
0:07:20 > 0:07:22Then the scallop will be pan-fried
0:07:22 > 0:07:24and lightly spiced with a curry powder.
0:07:24 > 0:07:27I've never seen a fish bread and butter pudding.
0:07:27 > 0:07:30- It's not like me not to take risks. - OK.
0:07:30 > 0:07:33So what's your view on this? Are you worried?
0:07:33 > 0:07:36He's got some fabulous ingredients in there.
0:07:36 > 0:07:39I've never had turbot with bread and butter pudding before.
0:07:39 > 0:07:41It sounds quite complicated.
0:07:41 > 0:07:42I'm shocked.
0:07:42 > 0:07:44I can't believe you get this prime fish,
0:07:44 > 0:07:48you're not even going to roast it or poach it, you're going to puree it.
0:07:48 > 0:07:50A mousse with bread.
0:07:50 > 0:07:53Is it going to be stodgy? I need to see it. I'm absolutely...
0:07:53 > 0:07:55dumbfounded.
0:07:57 > 0:07:59With cooking under way,
0:07:59 > 0:08:04Mark's dessert-themed fish course is the talk of the kitchen.
0:08:04 > 0:08:07Bread-and-butter pudding, that's a bit of a risky
0:08:07 > 0:08:09move from a five from your starter, don't you think?
0:08:09 > 0:08:12I think in a competition of this importance,
0:08:12 > 0:08:14it's nice to be able to push yourself.
0:08:14 > 0:08:16If I pull it off, it will be quite something.
0:08:18 > 0:08:20I'm confident it's a good dish
0:08:20 > 0:08:22but I could really do with scoring quite high on this one.
0:08:24 > 0:08:27In joint last place with Mark, Eve is determined to
0:08:27 > 0:08:30close in on leader, Matt, with her dish -
0:08:30 > 0:08:31Twinset and Pearls.
0:08:31 > 0:08:33Eve, are you pushing yourself with that dish?
0:08:33 > 0:08:37Yeah, there is a few different bits to it. I've brought the halibut in.
0:08:37 > 0:08:38It's a premium fish
0:08:38 > 0:08:41and the flavours should be really true to what I'm doing.
0:08:41 > 0:08:45She is serving pan-fried halibut with potato scales
0:08:45 > 0:08:48on shellfish and sea vegetables, topped with lemon pearls.
0:08:48 > 0:08:51You could cut the tension with a knife. Are you all on top?
0:08:51 > 0:08:53Just concentrating, Chef.
0:08:55 > 0:08:58Young gun Matt shot into the lead with his starter.
0:09:00 > 0:09:02Today he's hoping his poached lobster with garden
0:09:02 > 0:09:04vegetables will keep him on top.
0:09:06 > 0:09:08Your dish, it sounds pretty simple really.
0:09:08 > 0:09:11I think having a decent ingredient like a lobster,
0:09:11 > 0:09:14I wanted the product to sing for itself rather than tarting it up
0:09:14 > 0:09:17and making it something that it isn't.
0:09:19 > 0:09:23Matt is making an oil flavoured with nasturtium to honour the
0:09:23 > 0:09:26flowers that grew in his grandmother's garden.
0:09:26 > 0:09:29He blanches the leaves with spinach before blitzing
0:09:29 > 0:09:31and adding hot vegetable oil.
0:09:31 > 0:09:33Can I have a taste? I've never tried nasturtium oil before.
0:09:33 > 0:09:34Yes, carry on.
0:09:34 > 0:09:37That's just going to be a dressing for the plate.
0:09:37 > 0:09:39You've got a pretty simple dish here.
0:09:39 > 0:09:41Do you think it's enough to keep the lead?
0:09:41 > 0:09:45To keep it this simple doesn't mean you're taking the easy way out.
0:09:45 > 0:09:46There is a lot of processes.
0:09:46 > 0:09:50Complexity in the processes but ease in the execution.
0:09:50 > 0:09:52I can't just say, yes, he is a gastronomic because he is
0:09:52 > 0:09:57using modern-fangled techniques, it's got to be there for a reason.
0:09:57 > 0:09:59The star of the show is the lobster.
0:09:59 > 0:10:02Everything else has got to be lifting that.
0:10:04 > 0:10:07Newcomer Eve is under pressure to show Sat she's more than just
0:10:07 > 0:10:10a rustic cook. To make the lemon pearls
0:10:10 > 0:10:12she's using spherification.
0:10:12 > 0:10:15A modern technique that earned Matt praise for his starter.
0:10:15 > 0:10:17But can be tricky to get right.
0:10:17 > 0:10:19How are you getting on, Eve?
0:10:19 > 0:10:22I'm just trying to not let the time run away with me at the moment.
0:10:22 > 0:10:26She whisks a setting agent into a lemon puree solution.
0:10:26 > 0:10:30Then drops the mixture into chilled oil to form the pearls.
0:10:30 > 0:10:32You got five for your starter.
0:10:32 > 0:10:34Are you feeling the pressure for the fish course?
0:10:34 > 0:10:36Yeah, definitely. I need to get a higher score than that.
0:10:36 > 0:10:40Obviously I want to be right on Matt's tail or, you know,
0:10:40 > 0:10:41definitely going ahead of Mark.
0:10:41 > 0:10:43I just need to try to get my timings right.
0:10:43 > 0:10:46Do you think this dish is more refined than your starter?
0:10:46 > 0:10:49I think so. It's good, clean cooking.
0:10:49 > 0:10:52Just a little modern twist on a couple of things.
0:10:52 > 0:10:54Eve's lemon pearls, she's put them into the oil.
0:10:54 > 0:10:57But until they are actually at the right temperature, you don't
0:10:57 > 0:10:59know what they are going to add to the dish.
0:11:01 > 0:11:04Yesterday, returning chef Mark pushed boundaries with
0:11:04 > 0:11:08a starter masquerading as a cooked breakfast.
0:11:08 > 0:11:12Today he is making a similarly provocative fish course.
0:11:12 > 0:11:15A bread-and-butter pudding with turbot mousse and brioche.
0:11:15 > 0:11:18Have you made that brioche or is it shop-bought?
0:11:18 > 0:11:22Shop-bought. Brioche is a laminated bread which takes two days to make.
0:11:23 > 0:11:28Mark is using local cockles in his dish. And he is not the only one.
0:11:28 > 0:11:30I'm using cockles on my dish as well.
0:11:30 > 0:11:33- I bet mine are better than yours. - Mine are going to be cockles.
0:11:33 > 0:11:35They are not pretending to be raisins.
0:11:35 > 0:11:37HE LAUGHS Touche.
0:11:37 > 0:11:39SHE LAUGHS
0:11:41 > 0:11:44Cockles are more than just a tasty addition to Mark's dish.
0:11:44 > 0:11:47I've got some great memories of eating cockles with my nan
0:11:47 > 0:11:50when I was younger. She actually used to fish them herself.
0:11:50 > 0:11:53So it's nice to think that something that was sustainable
0:11:53 > 0:11:56and local then is still sustainable and local now.
0:11:56 > 0:11:59Mark travelled to the Dee Estuary in Thurston
0:11:59 > 0:12:02to meet cockle expert Rick Prichard.
0:12:02 > 0:12:04Cockles are one of my fondest food memories.
0:12:04 > 0:12:06We used to get them from a local shop.
0:12:06 > 0:12:09It's a shame you just don't see that sort of thing any more really.
0:12:09 > 0:12:12Primarily of course it used to be a woman's occupation, the cockling.
0:12:12 > 0:12:16Many, many years ago it was all done by horse and cart by the ladies.
0:12:16 > 0:12:19This is what would have been used by your nan.
0:12:19 > 0:12:21Hundreds of years ago it would literally have been
0:12:21 > 0:12:23a hand-rake and a riddle.
0:12:27 > 0:12:30This is what we are left with after you have riddled through.
0:12:30 > 0:12:32I can't wait to cook them up.
0:12:32 > 0:12:36Mark is keen to get Richard's approval on his turbot mousse
0:12:36 > 0:12:37with Dee Estuary cockles.
0:12:37 > 0:12:40I think that's about ready now.
0:12:40 > 0:12:42That's just steamed off in there.
0:12:47 > 0:12:50- Enjoy that?- Yeah, lovely.- Good.
0:12:50 > 0:12:52Do you think that combination works?
0:12:52 > 0:12:56- Absolutely.- Good.- Another dimension to the lowly cockle.
0:13:00 > 0:13:04Back in the kitchen, Mark - currently joint last with Eve -
0:13:04 > 0:13:07is preparing a prime cut of turbot for his twist
0:13:07 > 0:13:09on bread-and-butter pudding.
0:13:09 > 0:13:12Mark, you are taking your time preparing this beautiful
0:13:12 > 0:13:15- piece of fish. - Yeah.- You are a braver chef than me.
0:13:15 > 0:13:18Because it's such a prime fish, one of the best in the sea,
0:13:18 > 0:13:19I'd have probably just pan-fried it.
0:13:19 > 0:13:21But you are going to make it into a mousse.
0:13:21 > 0:13:24I played with the idea of keeping it really simple.
0:13:24 > 0:13:27But as chefs, we need to really push ourselves and try different things.
0:13:27 > 0:13:30I think that's the only way we can make progress.
0:13:30 > 0:13:32You don't look convinced, Chef.
0:13:32 > 0:13:33THEY LAUGH
0:13:33 > 0:13:36I'm going to wait to taste it, I think.
0:13:36 > 0:13:40I'm watching him fillet, really tentatively,
0:13:40 > 0:13:42a beautiful piece of turbot.
0:13:42 > 0:13:44And then I'll watch him puree it.
0:13:44 > 0:13:47Has he done that beautiful piece of fish justice?
0:13:51 > 0:13:55For leader Matt, the star of the show is his lobster, which he
0:13:55 > 0:13:59is simply poaching in a butter and lobster emulsion with fresh thyme.
0:13:59 > 0:14:01From the starter course, I think
0:14:01 > 0:14:04you guys need to be hot on my heels to catch up.
0:14:04 > 0:14:07That'll be why you have gone for the easy option and just poached lobster.
0:14:07 > 0:14:11You don't have to make it difficult to taste nice, do we, Chef, eh?
0:14:12 > 0:14:16Mark is taking a massive risk with his dessert-themed fish course
0:14:16 > 0:14:18to try and claw back points.
0:14:18 > 0:14:22Does the bread-and-butter pudding relate to any fish course anywhere?
0:14:22 > 0:14:25- I'm trying to set a new trend. - Well, someone needs to.
0:14:28 > 0:14:31He makes the mousse by beating cream into the pureed turbot.
0:14:31 > 0:14:33Seasoning with scallop roe powder.
0:14:35 > 0:14:37Lastly, he layers the mousse,
0:14:37 > 0:14:41cockles and toasted brioche into lined ring moulds.
0:14:41 > 0:14:42Mark's is going to be interesting.
0:14:42 > 0:14:45It is a brave move and if he pulls it off, it'll be great.
0:14:45 > 0:14:49Determined not to be late to the pass a second time,
0:14:49 > 0:14:53Eve gets her fish on in preparation for plating up.
0:14:53 > 0:14:55But then, disaster.
0:14:55 > 0:14:57BLEEP!
0:15:00 > 0:15:02What's going on with the fish, Eve?
0:15:02 > 0:15:05I put it on too soon. I thought I had five, ten minutes left.
0:15:05 > 0:15:07Actually, I've got 25.
0:15:07 > 0:15:10Eve must now start from scratch.
0:15:10 > 0:15:14I'm pretty set over here if you want me to go first.
0:15:14 > 0:15:17- Could you?- Yeah, I don't mind. I'm all ready to go.
0:15:17 > 0:15:20- That would be great if you could. - No problem.
0:15:20 > 0:15:23Thankfully Matt has offered to go first.
0:15:23 > 0:15:25I completely messed up on my timing.
0:15:25 > 0:15:28But he has bailed me out so I owe him big style.
0:15:29 > 0:15:31Matt starts to plate up early.
0:15:31 > 0:15:35He decorates baskets with fresh garden veg.
0:15:35 > 0:15:36Lovely!
0:15:36 > 0:15:40He arranges his poached lobster claws and tail on a vintage plate.
0:15:40 > 0:15:44Next it's baby root vegetables, garden peas
0:15:44 > 0:15:46and a dressing of nasturtium oil.
0:15:46 > 0:15:48Did you get those plates off your gran?
0:15:48 > 0:15:51Did a granny use this plate, absolutely.
0:15:51 > 0:15:52It actually looks really nice.
0:15:52 > 0:15:57He finishes with powdered mint oil and serves in his garden baskets.
0:16:01 > 0:16:03Matt, you have come to the pass first.
0:16:03 > 0:16:06Has there been some kind of cross communication here?
0:16:06 > 0:16:09Eve mistimed herself and in spirits of the WI, I jumped in first
0:16:09 > 0:16:11and stuck together as a team so...
0:16:11 > 0:16:14Tell me what this dish is called and the inspiration behind it.
0:16:14 > 0:16:18This is called Grandmother's Garden. It's about being resourceful
0:16:18 > 0:16:20and that's what I feel the WI stands for.
0:16:20 > 0:16:22- Shall we give it a taste? - Let's do it.
0:16:27 > 0:16:30Do you think you had too little to do?
0:16:30 > 0:16:33I don't think I had too little to do. The lobster meat,
0:16:33 > 0:16:36I think it needs to be treated sympathetically.
0:16:36 > 0:16:40I don't think Matt has pushed himself with this dish and it leaves me
0:16:40 > 0:16:42feeling a bit disappointed, to be honest.
0:16:45 > 0:16:46Are you happy with the lobster?
0:16:46 > 0:16:50Yes, if it's overcooked it's got a tendency to be really rubbery
0:16:50 > 0:16:53and really, really chewy. But I think it's good.
0:16:55 > 0:16:56I think it's undercooked
0:16:56 > 0:16:59but I think the lobster needs a bit more seasoning.
0:16:59 > 0:17:02- There is no seasoning on that whatsoever.- No.
0:17:02 > 0:17:06What do you think the mint oil powder adds to the dish?
0:17:06 > 0:17:10I wanted to add an lightness to the dish so it's not too heavy.
0:17:12 > 0:17:15There is quite a lot of oil left on the plate, isn't there?
0:17:15 > 0:17:16- Hmm.- Might be a touch greasy.
0:17:16 > 0:17:19What about the nasturtium oil, can you taste it?
0:17:19 > 0:17:24It's not apparent in the dish. Not enough for me to warrant it.
0:17:24 > 0:17:26- Didn't really get a lot from the nasturtium.- No.
0:17:26 > 0:17:29You know, that classic sort of peppery, in-your-face flavour.
0:17:29 > 0:17:32I didn't get any pepper at all off the nasturtium.
0:17:32 > 0:17:33Are you worried?
0:17:33 > 0:17:36I was worried before because he was already in the lead.
0:17:36 > 0:17:39As long as I season mine all right, I might be all right.
0:17:41 > 0:17:43How are we doing?
0:17:43 > 0:17:44- How was it?- How was it, yeah?
0:17:44 > 0:17:49It was OK. I'll take the nasturtium oil off next time, I think.
0:17:49 > 0:17:50Did he not like that?
0:17:50 > 0:17:52Didn't really get the flavour, to be honest with you.
0:17:54 > 0:17:56Up next to the pass is Eve,
0:17:56 > 0:17:59whose mistiming meant she had to swap with Matt.
0:17:59 > 0:18:02Now she has to get it right.
0:18:02 > 0:18:06She pan-fries her second batch of halibut and wilts her spinach.
0:18:06 > 0:18:10- Are you an time now?- Ten minutes. - It's a bit early to cook that fish.
0:18:10 > 0:18:12- No.- No?- No, no.
0:18:12 > 0:18:16I'm trying to be three minutes early to make up for my starter.
0:18:16 > 0:18:18THEY LAUGH
0:18:18 > 0:18:20Eve makes a sauce using cream
0:18:20 > 0:18:22and the reduced cooking liquor from her seafood.
0:18:22 > 0:18:24First on the plate is the spinach.
0:18:24 > 0:18:28Then a layer of mussels, cockles and sea veg,
0:18:28 > 0:18:30coated in a shellfish sauce.
0:18:30 > 0:18:32- Lot of sea veg on there.- Yeah.
0:18:32 > 0:18:33It needs to be about the sea.
0:18:33 > 0:18:37Finally, it's the pan-fried halibut and potatoes.
0:18:37 > 0:18:38And a last dash of sauce.
0:18:38 > 0:18:40Eve, how is timing going?
0:18:40 > 0:18:42- 50 seconds early. - Wow, let's have a look then.
0:18:43 > 0:18:46But her twinset dish is missing something.
0:18:46 > 0:18:48Lemon pearls. Sorry.
0:18:48 > 0:18:52- I'm not 50 seconds early. - Get your pearls on.- I know, God.
0:18:52 > 0:18:54There we go.
0:18:54 > 0:18:57It's the first time I've seen food being served at the pass.
0:18:57 > 0:18:59I'm just trying to keep you on your toes.
0:18:59 > 0:19:02Three minutes late on my starter and plating at the pass.
0:19:02 > 0:19:04Let's have a taste.
0:19:07 > 0:19:09Eve, how did you get on in the kitchen?
0:19:09 > 0:19:12Um, pressure, pressure, pressure.
0:19:12 > 0:19:14Please explain the dish to me.
0:19:14 > 0:19:15Twinset and Pearls.
0:19:15 > 0:19:18The twinset, the prime cut of halibut on the top
0:19:18 > 0:19:21and the shellfish underneath.
0:19:21 > 0:19:22Let's have a taste.
0:19:23 > 0:19:26The halibut tastes a little bit overcooked for me.
0:19:26 > 0:19:29- Lacking in a bit of seasoning.- I'd like to see a bigger piece of fish.
0:19:29 > 0:19:32- Certainly if it's a celebration for the WI.- Yeah.
0:19:32 > 0:19:35Do you think the fish is seasoned enough?
0:19:35 > 0:19:37I think the fish perhaps could have
0:19:37 > 0:19:39done with a little touch more seasoning on it.
0:19:39 > 0:19:43I'm really happy with my sauce. It's exactly how I wanted it to be.
0:19:43 > 0:19:46The veg, do you think that adds anything to the dish?
0:19:46 > 0:19:47Um...
0:19:47 > 0:19:50I think the sea purslane and the sea fennel,
0:19:50 > 0:19:52you really get the taste of the sea from it.
0:19:52 > 0:19:54And the salty fingers just add another little
0:19:54 > 0:19:56bit of seasoning to it.
0:19:56 > 0:19:59They're all sea vegetables that I use on a regular basis.
0:19:59 > 0:20:03I just think it tastes a little bit lost in the sauce.
0:20:03 > 0:20:04It's a bit rich for them I think.
0:20:04 > 0:20:08Do you think the lemon pearls are strong enough for this dish?
0:20:08 > 0:20:11I think the amount I've put on was probably right for the size.
0:20:11 > 0:20:13I didn't want it to be too citrusy.
0:20:15 > 0:20:19I don't think the lemon pearls are standing up to the
0:20:19 > 0:20:20strongness of the fish cream.
0:20:22 > 0:20:25So, if you had to give yourself a score out of ten, what would it be?
0:20:25 > 0:20:28I think for flavour I'd give myself a nine.
0:20:28 > 0:20:30LAUGHING: Wow!
0:20:31 > 0:20:34I like the theme of the dish. I like the content.
0:20:34 > 0:20:37And I think it tastes nice. I'd give it a seven.
0:20:37 > 0:20:39I'm going to give it a six.
0:20:39 > 0:20:41She's definitely played safe with this one.
0:20:43 > 0:20:47Mark is last to plate up his take on a bread-and-butter pudding.
0:20:47 > 0:20:49But with only ten minutes until the pass,
0:20:49 > 0:20:52disaster strikes with his turbot mousse.
0:20:52 > 0:20:55It's split. The mousse has split. I can't serve that.
0:20:55 > 0:20:56I won't serve that to Sat.
0:20:56 > 0:20:59I'm going to have to come up with another plan quick.
0:20:59 > 0:21:01For the second time today, Matt steps in to help.
0:21:01 > 0:21:03Is there anything you need doing?
0:21:03 > 0:21:05You can slice me some brioche.
0:21:05 > 0:21:07It was always a risky move to do bread-and-butter pudding.
0:21:07 > 0:21:10Obviously it's gone wrong but he's trying to rectify it.
0:21:10 > 0:21:14He just hasn't got long to go now. He's really up against it.
0:21:16 > 0:21:19- Really under pressure now. - Brioche in the bottom?- Yeah.
0:21:19 > 0:21:22Mark pipes the second lot of turbot mousse into moulds,
0:21:22 > 0:21:27- between layers of brioche, ready for steaming.- What's going on here?
0:21:27 > 0:21:29I did a tester of the bread-and-butter pudding
0:21:29 > 0:21:30and the mousse has split.
0:21:30 > 0:21:33I'm just going to have to go up to the pass a little bit late.
0:21:34 > 0:21:38With time running out, Mark's really feeling the heat.
0:21:38 > 0:21:41So much so, he's forgotten to include the cockles
0:21:41 > 0:21:43intended to represent the raisins.
0:21:43 > 0:21:46This has never happened to me before. It's a horrible feeling.
0:21:46 > 0:21:49Mark, you're due in one minute.
0:21:49 > 0:21:51I'll be able to give it to you in six minutes, Chef.
0:21:51 > 0:21:53- Really?- Yeah, I'm running behind.
0:21:55 > 0:21:58Mark still needs to cook his scallops.
0:21:58 > 0:21:59How many more minutes?
0:21:59 > 0:22:01Four minutes exactly, Chef.
0:22:02 > 0:22:03Serving now.
0:22:03 > 0:22:06He turns out his second attempt at turbot mousse
0:22:06 > 0:22:10and adds his seared scallops, dresses with scallop roe powder,
0:22:10 > 0:22:14curry oil and lemon, and garnishes with sea fennel.
0:22:14 > 0:22:15Mark, we need to go.
0:22:15 > 0:22:18Finally, he decants his cockle butter sauce,
0:22:18 > 0:22:22adds the forgotten cockles, and serves in a presentation box.
0:22:24 > 0:22:26Apologies, Chef.
0:22:26 > 0:22:28- Didn't go to plan.- OK.- At all.
0:22:28 > 0:22:29Are you happy with it now?
0:22:29 > 0:22:31- No.- Let's have a look at it.
0:22:31 > 0:22:33It's Not Quite Nan's Bread-And-Butter Pudding,
0:22:33 > 0:22:36which is not quite as I intended in the first place.
0:22:36 > 0:22:38Shall we have a taste? Yes, Chef.
0:22:41 > 0:22:44I think the box is great. I like the idea. I like the message inside.
0:22:44 > 0:22:48- I think it's really good.- It is. It's really sentimental.- Touching.
0:22:49 > 0:22:52Mark, what happened? Did you have a bit of a nightmare in there?
0:22:52 > 0:22:54Yeah, I think nerves got the best of me.
0:22:54 > 0:22:57I didn't chill the mousse as quickly as I should have done so it split.
0:22:57 > 0:23:00- OK.- So I've done another one as quickly as possible.
0:23:00 > 0:23:02Shall we dive in, have a taste?
0:23:04 > 0:23:07From the thought behind the brief, that is
0:23:07 > 0:23:10not what he intended to put up. He is going to be gutted with that.
0:23:10 > 0:23:12Yeah. I actually think he is going to be devastated.
0:23:16 > 0:23:19- Are you happy with the mousse?- No. - What's wrong with it?
0:23:19 > 0:23:21It under seasoned, slightly undercooked.
0:23:21 > 0:23:24It's not quite smooth enough.
0:23:24 > 0:23:26It's totally undercooked.
0:23:26 > 0:23:28It's pretty, pretty raw, isn't it, unfortunately.
0:23:28 > 0:23:31When you have practised this dish in the past,
0:23:31 > 0:23:34how has it turned out different to this?
0:23:34 > 0:23:36The brioche isn't toasted or seasoned enough.
0:23:36 > 0:23:38The scallops are touch undercooked.
0:23:38 > 0:23:40And the spice doesn't quite come through enough.
0:23:41 > 0:23:44Even his scallops are underdone. He's really rushed it at the end.
0:23:44 > 0:23:47I find it very hard to comment on the dish
0:23:47 > 0:23:50because it's so undercooked.
0:23:50 > 0:23:54This is a difficult question but what would you score this dish out of ten?
0:23:55 > 0:23:59Probably about a three or a four at best.
0:23:59 > 0:24:01It's awful.
0:24:01 > 0:24:02It's a disaster.
0:24:02 > 0:24:05- The main elements of the dish aren't right.- No.
0:24:05 > 0:24:08I'd have to give the dish a three.
0:24:08 > 0:24:09I'd have to give him a four.
0:24:09 > 0:24:14I actually feel really harsh giving him it but it's totally wrong.
0:24:14 > 0:24:17He would say the same thing. Mark is a better chef than this.
0:24:25 > 0:24:26How do you feel?
0:24:26 > 0:24:29Absolutely devastated. I took a risk and it didn't pay off.
0:24:29 > 0:24:33I can quite honestly say that's the most pressure I've felt.
0:24:33 > 0:24:37- And it's horrible.- We both said that dish wasn't you as a chef.
0:24:37 > 0:24:40- You've still got two courses to go. - Yeah.- You know?
0:24:40 > 0:24:42Fighting spirit and all that.
0:24:42 > 0:24:45Yeah, I mean that's what the WI is all about.
0:24:45 > 0:24:48Finding something a little bit extra under adversity.
0:24:55 > 0:24:57Hello, Chefs, how are we doing?
0:24:57 > 0:25:00- I've been better, Chef. - Tricky round that fish course.
0:25:02 > 0:25:08Eve, I'm going to start with you. Your dish, Twinset and Pearls.
0:25:08 > 0:25:10The sauce was delicious.
0:25:10 > 0:25:13The shellfish was cooked beautifully.
0:25:13 > 0:25:16Overall, I thought it was good cooking.
0:25:16 > 0:25:18But...
0:25:18 > 0:25:20It just wasn't refined cooking.
0:25:21 > 0:25:23The lemon pearls were a nice touch.
0:25:23 > 0:25:25But for me, they didn't add anything to the dish.
0:25:26 > 0:25:30The fish was a tiny bit dry. And also, it wasn't seasoned.
0:25:30 > 0:25:32It was almost like a schoolboy error.
0:25:34 > 0:25:36Matt...
0:25:36 > 0:25:38For your dish of Grandma's Garden,
0:25:38 > 0:25:42the presentation was great. Not too gimmicky.
0:25:42 > 0:25:44I love the idea of growing your own.
0:25:46 > 0:25:48The lobster was cooked beautifully.
0:25:48 > 0:25:51The baby beets and the turnips were spot-on.
0:25:51 > 0:25:56However, the lobster, for me, was slightly under seasoned.
0:25:57 > 0:25:59The mint oil powder cloyed.
0:26:00 > 0:26:03The nasturtium oil didn't add anything to the plate.
0:26:06 > 0:26:08Mark...
0:26:08 > 0:26:09I think you know what's coming, Chef.
0:26:11 > 0:26:14The idea of a bread-and-butter pudding for a fish course
0:26:14 > 0:26:15was a brave one.
0:26:17 > 0:26:20If you had pulled it off, it could've been a triumph.
0:26:22 > 0:26:25The turbot mousse was really undercooked.
0:26:25 > 0:26:27The brioche wasn't toasted.
0:26:28 > 0:26:30The scallop was under seasoned.
0:26:31 > 0:26:33Overall, it was a mess.
0:26:37 > 0:26:38To the scores...
0:26:40 > 0:26:41Eve...
0:26:41 > 0:26:43For your Twinset and Pearls...
0:26:45 > 0:26:47I'm giving you a six.
0:26:48 > 0:26:51Cooking for the WI is a tough brief.
0:26:51 > 0:26:55It's got to be homely food, but elevated.
0:26:55 > 0:26:57This didn't quite make the grade.
0:26:58 > 0:26:59Matt...
0:27:03 > 0:27:05I'm giving you a seven.
0:27:06 > 0:27:10Lovely idea. But you need to cook every element perfectly.
0:27:14 > 0:27:15Mark...
0:27:19 > 0:27:20I'm giving you a three.
0:27:23 > 0:27:26You got a dish up to the pass under that much stress
0:27:26 > 0:27:28so I know you've got some mettle in you.
0:27:28 > 0:27:30You've got two more dishes to serve.
0:27:30 > 0:27:34You've still got a chance to prove yourself. And I believe in you.
0:27:34 > 0:27:38This has been a mixed day for you all. Get some good rest tonight.
0:27:38 > 0:27:41I want to see you all with a fighting spirit. Yeah?
0:27:41 > 0:27:43- Yes, Chef.- Good luck, guys.
0:27:49 > 0:27:52I'm a little bit gutted. I wanted at least a seven.
0:27:52 > 0:27:55I think I was very, very lucky to get a three.
0:27:55 > 0:27:57- It's so pressurised though.- Yeah.
0:27:57 > 0:28:00I really felt it with this course today.
0:28:00 > 0:28:04With two courses down, Matt keeps his lead with 14 points.
0:28:04 > 0:28:06Eve is second on 11.
0:28:06 > 0:28:09And Mark is trailing on eight points.
0:28:09 > 0:28:11I've got everything to play for tomorrow.
0:28:11 > 0:28:12I really need to up my game.
0:28:12 > 0:28:15Make sure my main course is absolutely bu-bum.
0:28:15 > 0:28:17I'm happy with the scores so far
0:28:17 > 0:28:20but I've just got to stop making silly mistakes.
0:28:20 > 0:28:23I'm ahead still so I've got to be happy about that at least.
0:28:23 > 0:28:27I think I need to put that behind me and come out fighting tomorrow.
0:28:27 > 0:28:29And cook my little socks off.
0:28:29 > 0:28:31I'm going to go and buy myself a watch.
0:28:31 > 0:28:32THEY LAUGH